I made these yummy Roasted Greek Potatoes last night and they really were easy to make and didn’t take too long… about an hour or a little over. Just plan ahead and use a pressure cooker. What? No pressure cooker? Well let me tell you, you are missing out! This is the secret to quick tasty meals and don’t be scared, they are a breeze to use now with the new models they have. I have a Fagor Splendid model and love it. I use it on my glass top electric stove.
First scrub and wash your potatoes. Cut them up into chunks that will fit in your mouth. I like the skins on myself. I then put them in my steamer basket, add a cup of water with a little lemon juice (about 1/4 c) and cook them in my pressure cooker, 5 minutes and bam, they’re done. As soon as pressure gets in there and the pressure button pops up I turn it down and set my timer. So fast. You can steam them in the microwave too. Just don’t cook them in water, they absorb too much a get mushy, bleh.
A pressure cooker infuses flavor into the food. I guess it squishes the flavor in with all the pressure, I don’t know… haha So, you can imagine the flavor combinations you can come up with for anything you cook. Lemon chicken anyone? mmmmm…. Tough cuts of meat are fork tender in a pressure cooker.
Okay so back to the potatoes. While they are cooking, I get the spices ready. Heat your oven to 425˚ F and get a 13×9 pan out and spray it with cooking spray. In a small bowl, add 1 1/2 teaspoons oregano, 1/2 cup of extra virgin olive oil and 1/2 cup of lemon juice (fresh is best but use what you’ve got) and 4 cloves of garlic in a bowl to mix it all up. You’ll pour this over the potatoes after you spread them in the pan.
After I spread the potatoes in I sprinkled kosher salt all over them and generously added pepper from my pepper grinder then I evenly poured the mixture over the potatoes. Pop them in the oven for 45 minutes. They smell wonderful roasting and look how pretty.
So you could add some feta cheese on top while serving and parsley if you wanted. I didn’t have any and they tasted great anyway. One thing I will say about this recipe is I think it has too much olive oil. When I make these again, I will cut back. There was a lot left in the pan and that is just so many calories! I used 2 1/2 pounds of potatoes so if you used more potatoes the oil may have been okay but the calories are still there.
I didn’t stir the potatoes while roasting but I think you could and they may get a little more crisp on the edges. Let me know if you try them or have another potato recipe that you like. I’m always looking for ideas. 🙂
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